Grilled Steak Tostadas with Guacamole and Jalapeño Crema

For the Carne Asada:

• 2 pounds flap meat or skirt steak
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp neutral oil
• Salt, to taste

For the Charred Jalapeño Crema:

• ½ cup Mexican crema
• 1 ripe avocado
• 2 tbsp mayonnaise
• 1–2 jalapeños, charred and seeded
• 1 small garlic clove
• ¼ cup fresh cilantro
• 1 tbsp fresh lime juice
• Salt, to taste

For the Guacamole:

• 3 ripe avocados
• 2 tbsp fresh lime juice
• Salt, to taste

For Assembly:

• 4–6 store-bought tostadas
• Pico de gallo, store-bought or homemade
• Finely ground cotija cheese

• Combine the steak with soy sauce, lime juice, garlic powder, cumin, smoked paprika, black pepper and neutral oil. Toss to coat evenly and allow the meat to rest and marinate briefly while you prepare the other components.
• Make the crema: scoop out about one quarter of a ripe avocado and place it in a blender. Add the Mexican crema, mayonnaise, charred and seeded jalapeños, garlic, cilantro and lime juice. Blend until completely smooth and vivid green. Season with salt to taste and refrigerate until ready to use.
• Reserve the remaining avocado for the guacamole: dice it and set aside. Mash the three guacamole avocados with the diced reserved avocado, lime juice and salt in a bowl until creamy but still a bit chunky. Adjust seasoning and texture as you like.
• Heat a grill or a heavy cast-iron skillet over very high heat until smoking hot. Sear the steak 4–5 minutes per side (or until it reaches your preferred doneness), allowing a deep char to form for smoky flavor and caramelization.
• Remove the steak and let it rest for about 5 minutes. Resting lets the juices redistribute so they stay in the meat instead of on the cutting board. Slice the steak against the grain into small, bite-sized pieces and season immediately with a pinch of flaky sea salt.
• To assemble each tostada, spread a generous layer of guacamole all the way to the edges so every bite has a creamy base. Pile on the sliced steak, drizzle with the charred jalapeño crema, spoon pico de gallo over the top and finish with a generous dusting of finely ground cotija cheese. Serve immediately so the tostadas remain crisp.

• Let the steak rest the full 5 minutes before slicing. Cutting too soon lets the juices escape and dries the meat out.
• Season the steak with flaky sea salt right after slicing rather than before searing; salt adheres to the hot surface and enhances the finished bites.
• Spread the guacamole all the way to the edges of the tostada so each bite has a creamy base beneath the steak and toppings.
• Char the jalapeños until fully blistered—smokiness is essential to the crema’s depth. If you prefer less heat, remove seeds before blending; for more heat, leave a few seeds in.
• For a party or appetizer, assemble the same layers on mini tostadas or sturdy tortilla chips for bite-sized versions that are easy to pass around.
• Storage and leftovers: Keep leftover steak and crema refrigerated in airtight containers. Guacamole is best eaten the same day but can be covered tightly with plastic wrap to limit browning. Reheat steak briefly on a hot skillet to regain some crispness before serving; avoid overheating to prevent dryness.
• Variations: Swap skirt steak for flank or flap meat if preferred. You can replace Mexican crema with sour cream thinned with a little milk in a pinch, or add a squeeze of orange juice to the marinade for a touch of brightness.
• Serving suggestions: Serve with lime wedges and pickled red onions for extra acidity, and offer hot sauce on the side for anyone who wants more heat.